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Il pollo all'arancia (Template:Zh-t, Template:Zh-p, Template:Zh-j) è un piatto cinese originario della regione di Hunan (spesso chiamata Xiāng)[1].
Pollo all'arancia | |
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Origini | |
Luogo d'origine | ![]() |
Regione | Hunan |
Diffusione | mondiale |
Dettagli | |
Categoria | secondo piatto |
Ingredienti principali | |
Varianti |
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The variety of orange chicken most commonly found at American fast food restaurants consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. While the dish is very popular in the United States, it is most often found as a variation of General Tso's chicken rather than the authentic dish found in China.
In most western countries, the names "orange chicken", "orange peel chicken", and "tangerine chicken" are typically used for this particular dish. In Chinese, however, the dish is always known as "陈皮鸡", literally "old peel chicken", referring to dried orange or tangerine peel, which is used in traditional Chinese medicine as well as cooking. For western restaurants, fresh orange peel is often used instead, or even no peel at all.